Milk Tea Pudding

Ease:
Medium
Serves:
4-6
Prep time:
15 minutes
Cook time:
15 minutes
Total time:
30 minutes
Milk Tea Pudding Recipe

A Japanese food that is both sweet and light, this milk tea pudding recipe is made with hojicha roasted tea, soy milk, and kuzu flour.

Ingredients

12g hojicha tea leaves

450ml soy milk

20g sugar

25g kuzu jelly powder

Categories

Occasions:

Desserts

Method

Prepare the milk tea: add 450ml soy milk to pan and bring to a simmer. Remove from the heat, add 12g hojicha tea leaves and leave to steep for 10 minutes, then strain.

Add the sugar and the kuzu jelly powder: add 20g sugar and 25g kuzu jelly powder, then heat again. Stir using a whisk until the mixture takes on a texture similar to custard cream.

Pour into ramekins or moulds: leave to refrigerate until firm to the touch.

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